Preheat oven to 350 degrees.
Beat together butter, salt, sugar, flour, and extracts. Beat in the eggs, then add the almond flour, stirring just to combine. Fill shells 1/2 way with mixture.
Bake the tarts for 15 to 20 minutes, until their tops are lightly browned. Remove from the oven, and cool. Once tarts have cooled completely, add a raspberry to the top of each tart and sprinkle with chopped almonds.